the no-peanut, peanut butter cookie
Same delightful crisp-edge, chewy-center cookie texture as the classic, replacing the peanut butter with any smooth seed or alternative-nut butter you wish. This recipe also shares switch-outs for making this recipe vegan and/or gluten free.
Ingredients
cookie recipe
- 1 cup salted butter vegan sub: switch-out for 3/4 cup vegan butter
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs vegan sub: switch-out for egg replacer. I tend to use Bob's Red Mill brand.
- 3/4 cup any smooth seed or nut butter nut-free: sunflower seed butter peanut butter subs: almond or cashew
- 2 cups all purpose flour gluten free: switch-out with 1:1 ratio gluten free all purpose flour
cookie-coating
- 1/4 cup granulated or crystalized sugar
Instructions
Cookie Dough
- In a bowl, cream slightly-softened butter. Combine sugars and vanilla extract. Add baking soda, baking powder, salt. Cream in the eggs until totally combined. If necessary, scrape the bowl to incorporate everything.
- Add flour and a smooth seed or nut-butter of your choice. Mix until smooth and totally combined.
- Refrigerate the dough for about an hour before preparing balls to bake into cookies.
- Roll cookie dough into balls and coat in sugar. You can refrigerate these up until you're ready to bake, (for up to a few days) or freeze the prepared dough for up to a month.
Baking Cookies
- Preheat your oven to 350 degrees F (176 C). On a cookie sheet, keep balls as is, or 'fork-down' the balls in a criss-cross pattern. Bake for 9-11 minutes, depending on your oven and how chewy or crisp you prefer the center of your cookie.
- While they are hot from the oven, dust or sprinkle a little more sugar so it stocks to the top. Let the cookies cool on the hot pan for a couple of minutes before transferring.